Purple Kohlrabi… might look strange but it’s delicious!
Did you know?
Fun Fact: Purple Kohlrabi is often called a root even though it is technically a stem.
Where to store it?
It will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.
How to use It?
Purple kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling, and sautéing. Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes or risotto.
In addition to steaming and boiling, purple kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens.
Purple Kohlrabi and Zucchini Fritters with Sriracha Mayo
Created by: Cheryl
Lean Green Nutrition Fiend Delicious appetizer, or serve with a salad or protein for a meal!
1 Purple Kohlrabi peeled and grated
1 large Zucchini grated
1 large Egg
1/4 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Chili Powder optional
1/2 cup Vegetable Oil
3 TBSP Mayonnaise Vegan or Regular works
1 TBSP Sriracha Hot Sauce or any other hot sauce of your preference
For the Fritters:
1. Peel the kohlrabi and use a grater or food processor to grate the kohlrabi and the zucchini.
2. Place the grated kohlrabi and zucchini mixture into a cheesecloth and squeeze to let all the water out.
3. Once that is done, beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with the kohlrabi and zucchini mixture.
4. Form little patties with the mixture.
5. Heat up a non-stick skillet with the vegetable oil on medium-high.
6. Fry the patties until they are golden brown on one side, then flip and cook on the second side until golden brown.
7. Once done, place fritters on a plate with a paper towel to soak up the extra oil.
8. Serve and enjoy!
1. Mix the mayonnaise and the sriracha in a small bowl until well blended.
2. Serve with the fritters and enjoy!
Purple Roasted Kohlrabi with Parmesan
Created by: Food Network
A delicious side dish!
3 Purple Kohlrabi
1 TBSP Olive Oil
3/4 tsp Kosher Salt pinch of Cayenne
1 1/2 TBSP Parmesan Cheese
1/2 TBSP chopped Parsley
1. Peel the kohlrabi and cut into 1-inch wedges.
2. Toss with olive oil, kosher salt and cayenne pepper on a rimmed baking sheet.
3. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes.
4. Toss with parmesan and chopped parsley.
Created by: Sonja and Alex Overhiser
This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.
3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
1 cup carrots (about 2 large carrots), julienned or shredded
1 apple, cut into matchsticks
2 green onions, thinly sliced
2 TBSP chopped parsley
2 TBSP olive oil
1 TBSP white wine vinegar
1 TBSP maple syrup, honey or sugar
½ TBSP Dijon mustard
½ tsp kosher salt
1. Remove any attached greens from the kohlrabi. Peel the bulb. You can cut off extras when you’re chopping matchsticks so it doesn’t have to be perfect. Cut thin slices, then place the slices on their side and slice into thin sticks. Then cut off the ends to remove more of the peel.
2. Chop the, carrots, apple, green onion, and parsley.
3. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt.
4.Enjoy immediately or refrigerate 1 to 2 days.
Mashed Kohlrabi with Roasted Garlic
Created by: Christine Rooney
A delicious way to enjoy this unique vegetable. Serve with your favourite protein.
2 large kohlrabi (yields 6-8 cups chopped)
1 head garlic
¼ tsp olive oil
⅓ cup heavy whipping cream or non-dairy alternative
¾ tsp kosher salt split
½ tsp pepper
Peel and Cut the Kohlrabi:
1. Remove the stems and leaves from the kohlrabi. The leaves may be used in another recipe, or discarded in the compost bin or trash. Pull any fibrous shoots from the surface of the kohlrabi bulb off with your fingers and discard.
2. Cut the top and bottom of the kohlrabi off with a knife, creating a flat surface on both the top and bottom.
3. Placing one of the flat surfaces on a cutting board, remove the outer skin of the kohlrabi, cutting from the top to the bottom with the knife. Discard the tough outer skins. Continue until all of the skin has been removed from the kohlrabi.
4. Cut the peeled kohlrabi bulb in half. Placing the flat surface on a cutting board, cut it in half again, and then into chunks, just as you would a potato. Repeat with the other half of the kohlrabi.
5. Repeat the process with the second kohlrabi. Make sure that the chunks are relatively even in size to ensure that they cook evenly. Roast the Garlic: 1. Heat oven to 400 degrees Fahrenheit.
2. Cut the top off a head of garlic, remove any loose outer skins from the garlic, and discard.
3. Place the head of garlic on a small square of tinfoil and drizzle a small amount of olive oil over the top of it. Loosely wrap the garlic in the foil, place on a small baking sheet, and pop it in the oven.
4. Roast the garlic for 35 minutes. Remove from oven and allow to cool.
Boil The Kohlrabi:
1. Place the peeled kohlrabi chunks in a large pot and fill with cold water. Add ¼ tsp. kosher salt to the water.
2. Place the pot on the stove top and bring to a boil. Once boiling, reduce to a low boil and cook, uncovered, for 25-30 minutes, or until the kohlrabi is fork-tender.
3. Once the kohlrabi is fork tender (but not mushy), place it in a colander and allow to drain completely.
4. Cooking times may vary, depending on the size of the kohlrabi chunks. It should be easily pierced with a fork, but not mushy, when finished. Mash The Kohlrabi: 1. Add the drained kohlrabi back into the pot, place on the stove top, and turn the heat to low.
2. Add 4 cloves of the roasted garlic (or as many as you like) to the pot, along with ⅓ cup heavy whipping cream and ½ tsp. each kosher salt and pepper.
3. Mash the kohlrabi with a potato masher (this will result in a chunkier texture). 4. Kohlrabi is slightly tougher than potatoes and will likely still be chunky if using a potato masher.
5. If you prefer a creamier texture, puree the kohlrabi with an immersion blender. Place the blender in the pot (remove from stove top and turn off heat) and puree on medium speed until the kohlrabi is smooth and creamy.
6. To Serve: Garnish with fresh herbs if desired.
Recipes are curated by Lauren
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